This salad is a wonderful way to enjoy the tender early lettuce found at many farmers’ markets and produce stands this spring. It is also a good way to use leftover grilled or baked chicken. Georgia is the number one producer of poultry in the U.S. While per capita chicken consumption has doubled since 1978, Georgia’s production has tripled. Of all meats, chicken provides the most nutrients with the least number of calories.
Dressing (can be made a day ahead)
- 2 tablespoons brown sugar
- 2 teaspoons light soy sauce
- 1 tablespoon sesame oil
- 1/4 cup canola oil
- 3 tablespoons rice vinegar (plain–not seasoned)
- 6 green onions, sliced
- 1/2 cup slivered almonds
- 12 cups mixed salad greens
- 2 shredded carrots
- 2, 15-ounce cans of Mandarin oranges, drained
- 4 grilled chicken breasts, chopped
For the dressing, use a glass jar with a tight lid to combine the sugar, soy sauce, sesame oil, canola oil and rice vinegar. Shake well and refrigerate for at least half an hour.
To make the salad, microwave the onions for 15-20 seconds. Cool. In a small non-stick skillet, toast the slivered almonds until just lightly brown. (Watch carefully these can burn.) In a large bowl, mix the lettuce greens with the carrots and Mandarin oranges. Top with the chicken and the almonds.
As each portion is served, drizzle on 1-2 tablespoons of the dressing.
Yields 8 servings
Calories: 266, Carbohydrate: 17 grams, Protein: 20 grams, Fat: 14 grams, Saturated Fat: 1.5 grams, Cholesterol: 48 milligrams, Sodium: 108 milligrams, Dietary Fiber: 2 grams